| | 1 | While fresh whole fish is usually grilled outdoors in Thailand, here in North America we often have to come up with alternate cooking methods owing to weather conditions. To accommodate both indoor and outdoor methods, here's a fish recipe that can either be baked indoors, OR grilled on your BBQ. A variety of white-fleshed fish can be used in this recipe, including red snapper, gray mullet, rainbow trout, tilapia, or whatever you have that's fresh and good. If you prefer a more authentic approach, bake your fish in banana leaves instead of foil. ENJOY! |
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| | 4 | ===== Ingredients ===== |
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| | 6 | * SERVES 2-4, depending on the size and number of fish used |
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| | 8 | |
| | 9 | * 1 whole red snapper or gray mullet, OR 2 or more whole rainbow trout or tilapia, fresh or frozen |
| | 10 | * generous handful fresh coriander |
| | 11 | * handful fresh basil |
| | 12 | * lemon slices or wedges for serving |
| | 13 | * tin foil or banana leaves (if cooking in the oven) |
| | 14 | * MARINADE/SAUCE: |
| | 15 | * 4 Tbsp. oyster sauce |
| | 16 | * 4 Tbsp. soy sauce |
| | 17 | * 8-10 cloves garlic, minced or pressed |
| | 18 | * 1 Tbsp. [http://thaifood.about.com/od/introtothaicooking/p/aboutfishsauce.htm fish sauce] |
| | 19 | * 2 Tbsp. brown sugar |
| | 20 | * 1/4 tsp. black pepper |
| | 21 | * 1 Tbsp. lime or lemon juice |
| | 22 | * 1-3 red chilies, sliced, OR 2+ tsp. Thai chili sauce (adjust the amount according to how spicy you'd like your fish) |
